In a large bowl, mix together the dry ingredients, making a well in the center.
Stir in the liquid ingredients until just combined, being careful not to
overmix. Batter may be lumpy. Gently fold in the blueberries into the batter.

Fill the muffin cups about three-quarters full. Lightly sprinkle with the
remaining 1 tablespoon of sugar. Bake for 20 - 22 minutes until lightly golden
or a cake taster inserted into center of muffin comes out with moist crumbs
attached. Do not overbake.